Tempura Recipe

How to make it

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• 1. Mix Plain flour, baking soda and potato starch together, can sub corn starch.
• 2. Crack an egg into the bowl and beat it roughly. Add the cold water and mix them.
• 3. Put 1/3 mixed flour in to egg mixture and gently mix. Long cooking chop sticks are great for mixing tempura batter. If you don’t have them, use a whisk instead.
• 4. Then add an additional 1/3 flour and mix.
• 5. And finally add the last 1/3 flour and mix.
• 6. Important: Having lumps in the flour is fine. Don’t mix it too much as you’ll get a lot of gluten which makes it heavy and un-crispy tempura batter.
• 7. Get your oil up to deep frying temp.
• 8. Dip what you’ve chosen to cook in the batter and gently lower it into the oil.
• 9. Make sure the pieces don’t get crowded & stick together. See Photo
• 10. When they are light brown in color, remove & let drain. See Photo
• 11. Serve.
• Use the freshest ingredients you can find and cut them into pieces of the same size to avoid uneven cooking.
• Serve with steamed rice & maybe some sashimi or sushi.
• A note about Prawns
• 1. Take off the head and shell, but keep the tail.
• 2. Remove the sand vein.
• 3. Scrape the tail to stop the oil spitting when you fry it.
• 4. Dip in batter & cook.

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